Ham Omelette
By Maille
Published on 21 April 2022
Glorious omelette, cooked soft in the middle and flipped over to enclose chopped ham with soured cream and Maille Wholegrain mustard with tomato salad on the side.Time and servings
15 minsTotal time
1Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 2 tbsp of vinaigrette dressing
- 25 g of butter
- 2 tsp of maille wholegrain mustard
- 1 tbsp of soured cream
- 1 handful of parsley
- 1 handful of cherry tomatoes
- 200 g of baby plum tomatoes, halved
- 1 pack of basil leaves
- 3 eggs
- 25 g of chopped ham
Method
Step 1
Beat the eggs with salt and pepper and 1 tbsp of water. Heat the butter in a pan until frothing, over a high heat.Step 2
Pour in the egg mix. Turn down the heat slightly. Bring the cooked egg to the middle with a wooden fork, so the uncooked eggs run underneath.Step 3
When the omelette is just set on top - and browned underneath, spread over the Maille Wholegrain Mustard, soured cream and scatter with chopped ham.Step 4
Flip the omelette over and slide onto a serving plate.Step 5
Toss the tomatoes with the basil leaves and the vinaigrette and serve the omelette alongside.